In a large bowl combine the kadayef dough with the melted butter and mix with your hands to coat thoroughly.
Spread half the dough in a 8-by-12-inch or 9-by-13-inch baking pan or dish (the larger pan will yield slightly thinner pieces–I used a 10-by-12-inch pan), pressing down lightly. Spread the filling over the surface and then top with the rest of the buttery dough, pressing down firmly.
Bake at 400 degrees F until golden brown, about 25 to 35 minutes. Remove from oven and cut into 2-to-2 1/2-inch squares.
Meanwhile, prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Set aside.
When the kadayef is completely cool, and the syrup is warm, but not too hot (about 160 to 165 degrees), ladle the syrup over the pan and let it soak in until mostly absorbed. There will still be some syrup left in the pan, but most of it should soak into the dough. Store at room temperature.